Yeah Im sitting at 192-3 but I look like im toning a little more. Will have to up the cardio because there no way im eating less food it not possible. Cant wait for the hyper shred to come in

Off day again tom is going to be great day in the gym though

Same with me looks like I'm getting tone and my hyper shred is at my apartment office and I won't be able to get it until Thursday when I'm off work. Can't wait though. Just hoping it doesn't give me huge cravings like Grenade does when it wears off.

RELENTLESS

"In life it's not the most genetic person who wins or the guy who has the most potential to win. It's the person with perseverance who wins. Always wants to get up and go at it again. That's the guy you need to be"-Greg Plitt

Same with me looks like I'm getting tone and my hyper shred is at my apartment office and I won't be able to get it until Thursday when I'm off work. Can't wait though. Just hoping it doesn't give me huge cravings like Grenade does when it wears off.

Notes
-I do not like Dark energy I feel out of it and didnt get much in the workout
-Doing some leg work felt good. Will do twice a week. Unless I get to sore
-Shoulder is getting better The incline bench felt great so I hope soon to be able to do flat bench

Nice looking leg work Raigs. You'll be benching a ton once that shoulder is back to full strength.

RELENTLESS

"In life it's not the most genetic person who wins or the guy who has the most potential to win. It's the person with perseverance who wins. Always wants to get up and go at it again. That's the guy you need to be"-Greg Plitt

Food Costing

That's awesome and a great idea! Good luck to you, and let me know when you get famous so I can come try your food

From what I've seen, whatever you spend for a certain dish you multiply by 4, or .25 (i think). So if you buy steaks at 2.99 a pound you charge $12-13.

What I'm looking to do is to have two choices every Saturday for a month - the same two choices for that whole month. I'd try to cook it and present it at the highest quality (plating, presentation, etc) and dress up the church to make it look like a nicer type restaurant (tough to do as we're in our basement and it's a small building ). After doing this for a year or two and getting a menu based from that I might look into "expanding". My hope is to have 2-3 signature dishes for each meal (an appetizer, dinner, dessert, salad, soup, lunch plate, and breakfast platter).

The ministry side of it would be that people could pay how much they think the dish is worth, and if someone can't pay then they get a free meal and hopefully feel like they just went out and had a nice time at a "good" restaurant.

Its called food costing! I do it all the time,when my steak comes in normally I get a Beef tenderloin(weighing roughly 9lbs at about $65 which is $7.22 per lb) and I trim off the chain and Grissel.I lose about 12-16oz in waste lets say I lose 16oz..so I have 8lbs of trimmed tender loin then I portion it into 8oz serving so I'll have roughly 16x 8oz filets equaling 8lbs of meat.So I got 16 portions which are $3.61 each and (2x 8oz portions or 1lb of unusable material costing me $7.22)..at the end I have 16 steaks costing $3.61 each and a waste of $7.22.Then I do $7.22 divided by 16portions=$.45 (that's $.45 in waste per 8oz portion) I add that it to 3.61 which will determine how much each steak is really costing me with the waste factored in..the end result is $4.06 per steak add some potatoes and green beans the total plate would be roughly costing me $5.00 we sell em for $20 a plate. $20 x.25 equals $5.00 (.25 is my food cost percentage so Ill have a 25% food cost on my steak dinners that's an ideal percentage Normally Steak dinners run a higher percentage depending on the cut of meat.

And if I just did $4.06 x 4 (that's $16.24)what im selling just the steak for with no veg or starch.$16.24 x 16orders =$259.84 ($259.84-$65=$194.84) So I stand to make $194.84 in profit of that one beef tenderloin!

Its called food costing! I do it all the time,when my steak comes in normally I get a Beef tenderloin(weighing roughly 9lbs at about $65 which is $7.22 per lb) and I trim off the chain and Grissel.I lose about 12-16oz in waste lets say I lose 16oz..so I have 8lbs of trimmed tender loin then I portion it into 8oz serving so I'll have roughly 16x 8oz filets equaling 8lbs of meat.So I got 16 portions which are $3.61 each and (2x 8oz portions or 1lb of unusable material costing me $7.22)..at the end I have 16 steaks costing $3.61 each and a waste of $7.22.Then I do $7.22 divided by 16portions=$.45 (that's $.45 in waste per 8oz portion) I add that it to 3.61 which will determine how much each steak is really costing me with the waste factored in..the end result is $4.06 per steak add some potatoes and green beans the total plate would be roughly costing me $5.00 we sell em for $20 a plate. $20 x.25 equals $5.00 (.25 is my food cost percentage so Ill have a 25% food cost on my steak dinners that's an ideal percentage Normally Steak dinners run a higher percentage depending on the cut of meat.

And if I just did $4.06 x 4 (that's $16.24)what im selling just the steak for with no veg or starch.$16.24 x 16orders =$259.84 ($259.84-$65=$194.84) So I stand to make $194.84 in profit of that one beef tenderloin!

And I bet you sell about 5 times that a night. Its sad that people rather spend all that money rather than cooking themselves.

And I bet you sell about 5 times that a night. Its sad that people rather spend all that money rather than cooking themselves.

Dude that's just the tip of the iceberg the other day we sold 40steaks to a wedding party of 45 people alone,we easily do over 100 steaks a week plus all our other food,this place is a money making machine!

Still got the workout in. I had the worst day in the gym of my life yesterday. lol. That pic makes your workout look great.lol.

RELENTLESS

"In life it's not the most genetic person who wins or the guy who has the most potential to win. It's the person with perseverance who wins. Always wants to get up and go at it again. That's the guy you need to be"-Greg Plitt